Hazelnut Gnocchi with Sage Glaze

Hazelnut Gnocchi with Sage Glaze Recipe
Randy Mayor; Jan Gautro
The combination of hazelnut meal and Yukon gold potatoes gives these gnocchi rich flavor ideal with roasted chicken or pork. Serve with sautéed spinach.


8 servings (serving size: 10 gnocchi)

Recipe from

Cooking Light

Nutritional Information

Calories 156
Caloriesfromfat 29 %
Fat 5.1 g
Satfat 1.4 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 3.7 g
Carbohydrate 24.5 g
Fiber 1.9 g
Cholesterol 29 mg
Iron 1.2 mg
Sodium 298 mg
Calcium 19 mg


1/4 cup water
1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
1 cup all-purpose flour (about 4 1/2 ounces), divided
1/2 cup hazelnut meal
1/2 teaspoon salt
1 garlic clove, minced
1 large egg yolk
1 gallon water
1 tablespoon butter
1 garlic clove, minced
1 tablespoon fat-free, less-sodium chicken broth
1 1/2 teaspoons chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


To prepare gnocchi, combine 1/4 cup water and potatoes in a microwave-safe dish. Cover and microwave at HIGH 10 minutes or until tender. Drain potatoes; mash potatoes with a potato masher. Cool 5 minutes.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine potatoes, 3/4 cup flour, hazelnut meal, and next 3 ingredients (through egg yolk); mix well. Knead until smooth (about 2 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Divide dough into 4 equal portions. Shape each portion into a 12-inch-long rope. Cut each rope into 20 pieces; roll each piece into a ball. Working with one dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on one side and an indention on the other). Place gnocchi on a lightly floured baking sheet.

Bring 1 gallon water to a boil in a large stockpot.

To prepare glaze, melt butter in a small saucepan over medium heat. Add 1 minced garlic clove to pan; cook 30 seconds. Add broth; bring to a boil. Stir in sage, 1/4 teaspoon salt, and pepper. Remove from heat.

Add half of gnocchi to boiling water; cook 3 minutes or until done (gnocchi will rise to the surface). Remove cooked gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining uncooked gnocchi. Serve drizzled with warm glaze.

Andrew Schloss,

2,500 Recipes: Everyday to Extraordinary, Almost from Scratch, and Homemade in a Hurry,

Cooking Light

October 2007
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